Dashing Dishes

Christmas is all about sharing and enjoying good food with family and friends. We bring you some savory Christmas dishes for you to try at home this year!

Christmas is all about sharing and enjoying good food with family and friends. We bring you some savory Christmas dishes for you to try at home this year!

Pan Seared Sea Bass
with Wild Risotto Frito, Anchovies, Fennel & Bagna Cauda
by    Chef Ahmad Gojali
Sapori Deli
Fairmont Jakarta

dsc00163

INGREDIENTS:

Pan-fried Sea Bass
1 pcs           Large sea bass,                                     filleted and pin-                       boned
1 tsp           Extra virgin olive oil
To taste       Sea salt, black                                      pepper

Wild Risotto Fritto
1 pc            Onion
½ cup         Green onion,                                        chopped
3 tsp           Mint
1 cup          Zucchini
2 pcs           Egg
2 cup          Wild Risotto
2 tsp           Extra virgin olive oil
1cup           Parmigiano reggiano
To taste      Salt, pepper

Anchovies Bagna Cauda
¾ cup         Olive oil
6 tbp           Unsalted butter
12 pcs         Anchovy fillets
6 pcs           Large garlic cloves,                             chopped

Garnish
2 pcs           Asparagus tip,                                      sauteed
1 pc            Whole fennel
2 pcs           Heirloom cherry                  tomato, oven                                           roasted

STEPS

Pan-fried Sea Bass

  • Heat a large non-stick frying pan, add the olive oil, place the fillets in the pan skin side up and cook over medium heat until golden brown.
  • Turn the fillets over and cook for a further minute.
  • Set aside season with the freshly crushed peppercorns and sea salt

Wild Risotto Fritto

  • Sautee chopped until golden brown, add risotto, add vegetable stock.
  • When risotto almost cooked, add zucchini, green onion, mint. Cool.
  • Breaded and we fried with clarified butter

Anchovies Bagna Cauda

  • Blend oil, butter, anchovies and garlic in processor until smooth. Transfer to heavy medium saucepan.
  • Cook over low heat for 15 minutes, stir, occasionally.
  • Season with salt and pepper.

Rack of Lamb
with Parley Crust
by    Chef Daniel Kuser
Executive Chef
The Westin Jakarta

dsc00052

INGREDIENTS:

Lamb Rack
2 pcs           Lamb rack, (6 cutlets                           each), trimmed of                   excess fat

Parsley Crust
½ cup         Curly parsley, finely                            chopped
35 g            Dried breadcrumbs
20 g            Parmesan, finely                  grated
2 tbp           Dijon mustard
1 pc            Garlic clove, crushed
To taste       Salt, black pepper

Roasted Vegetable
2 pcs           Beetroot
1 pc            Celery root                                           (celeriac), peeled,                   cut into 1-inch                                         pieces
2 pcs           Carrots, peeled, cut                              into 1-inch pieces
2 pcs           Parsnips, peeled, cut                            into 1-inch pieces
2 pcs           Onion, cut into                                     1-inch pieces
2 pcs           Spring onion
2 tbp           Fresh rosemary,                   chopped
½ cup         Olive oil
5 pcs           Garlic cloves, peeled
To taste       Salt and pepper

Sauce Lamb Jus
3 kg            Lamb bones,                                        chopped into small                  pieces
100 g          Brown onions,                                     topped, tailed,                                         peeled and roughly                 chopped
100 g          Celery, washed and                              roughly chopped
100 g          Carrots, peeled and                              roughly chopped
6 pcs           Garlic cloves,                                       crushed with the                      back of a knife
100 g          Roma tomatoes,                   roughly chopped
500 ml        Dry white wine
½ bunch     Thyme, washed
¼ bunch     Rosemary, washed
5 liter          Water
½ bunch     Basil, leaves picked,                            washed, drained,                     finely shredded
60 ml          Extra virgin olive oil
To taste      Sea salt and freshly                              ground pepper

STEPS

Parsley Crust

  • Combine the parsley, breadcrumbs, parmesan, mustard, garlic, salt and pepper in a small bowl and mix until it forms a paste.

Lamb Rack

  • Preheat oven to 200°C (180°C fan-forced). Line a small roasting pan with foil. Cut each lamb rack in half, so there are 4 racks with 3 cutlets each.
  • Press the parsley crust over the top surface of the racks. Place the lamb racks crust-side up in the lined roasting pan. Roast in preheated oven for 25 minutes for medium or until cooked. Cover loosely with foil and allow to rest for 10 minutes before serving.

Roasted Vegetable

  • Position one tray in bottom third of oven and another in center of oven and preheat to 200°C. Spray 2 heavy large baking sheets with nonstick spray.
  • Combine all ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place one sheet on each oven tray. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
  • Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 230°C oven until heated through, about 15 minutes.)

Sauce – Lamb Jus

  • Pre-heat the oven to 180°C, place the bones into a roasting tray and roast until golden brown.
  • In a stockpot gently fry the onions, celery, carrots and garlic, until lightly brown, add tomatoes, stir continuously until most of the moisture has evaporated, add the wine, thyme, rosemary and cook until syrupy.
  • Add the bones and the water to the stock pot, bring up to boil, reduce the heat and gently simmer for 4 – 5 hours, continue to skim off any scum or fat that rises to the surface.
  • Remove stock pot from the heat, pass the stock through a fine sieve into a saucepan (discard the solids reserve the liquid), skim off any fat and over a moderate heat, slowly reduce the stock to sauce consistency, pass the jus through a cheesecloth, reserve and keep warm.

Beef
Wellington
By   Chef Michael Clinton
Executive Chef
Shangri-La Hotel, Jakarta

dsc00104

INGREDIENTS:

1.8 kg         Australian                                            tenderloin
500 g          Mushroom                                           champignon, fine                    chopped
80 g            Onion, chopped
40 g            Garlic chopped
10 g            Thyme
400 g          Puff pastry
5 g              Butter
5 g              Salt
5 g              Pepper

STEPS

  • Preheat oven to 220°C. Place beef in small baking dish, and coat with butter. Bake for 10-15 minutes, or untill browned.
  • Melt butter in a skillet over medium heat, sautee onion,garlic,mushroom and herb in butter for 5 minutes. Season with salt and pepper. Spread mushroom mixture (duxelle ) over beef.
  • Roll out the puff pastry dough, and place beef in the center. Fold up and seal all the edges.
  • Bake at 230°C for 10 minutes, then reduce heat to 220°C for 10 to 15 minute, or until puff pastry golden brown.
  • Serve with jus gravy sauce, potato wedges and herbed roast vegetables.

Written by FoodieS Photographs by Yosua Yanuard December 3, 2016.

Comments

Related